Orzo Baked in Red Peppers
This versatile orzo-stuffed red pepper recipe makes a fun and unique side dish, appetizer, or party platter.
Orzo Baked in Red Peppers
Prep Time 1 hour 30 minutes
Ingredients
- 8 oz. Orzo Ditalini, or other small pasta shape, uncooked
- 2 tsp. vegetable oil
- 2 cloves garlic minced
- 1 medium onion finely diced
- 1 celery stalk finely diced
- 1 tsp. fresh thyme or 1/2 tsp. dried thyme
- 1 tbsp. chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 cups low-sodium chicken broth divided*
- 4 oz. provolone cheese grated and divided
- 6 medium red bell peppers
- 3 tsp. dry bread crumbs
Instructions
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Prepare pasta according to package directions; drain and set aside.
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Put the vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion and celery. Cover pan and let vegetables cook until very soft. Remove from heat.
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Stir in pasta, thyme, parsley, Parmesan cheese, salt, 1/2 cup of the chicken broth and half the provolone.
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Preheat oven to 350 degrees F. Cut the tops off the peppers and remove the seeds. Cut a small piece off the bottom of each pepper so they will stand up.
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Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon bread crumbs on top of each pepper.
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Sprinkle remaining provolone over top of each pepper. Pour the remaining 1 1/2 cups chicken broth around the peppers.
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Bake for 45 minutes, until peppers are brown on top and very tender. Remove peppers from baking dish with a spatula. Serve immediately.
Recipe Notes
Tip:
- For a vegetarian recipe, try vegetable stock or a vegetarian bouillon cubes.
An exclusive SharethePasta.org recipe.
